Creamhorn & Dates

Creamhorn & Dates

Whipped cream 711g
Gelatin 4g
Milk chocolate 30g
White chocolate 142g
Water 30g
Sugar 81g
Turko nuts

Bring the whipped cream to the boil. Caramelise the
sugar with use of the water and deglaze with the cream.
Soften the gelatin in the mixture. Blend the chocolate with
the cream mixture and leave to cool to 30°C. Let the
whole mixture cool and let it rest for twelve hours. Spoon
the mixture into the creamhorn and decorate with Turko
nuts and dates.

Decorate with Turko nuts and dates.

Want to see more recipes and inspiration?

On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.

Go to the recipes page